Elway's Roasted Red Pepper Soup

Red Peppers were on sale at the store, so I grabbed four of them and headed home to find a good red pepper soup recipe.  This is the one I found.  We tried it just last night and I learned that it had to have been born in yum-town.  Thank you Elway's for sharing your recipe - you can find the original link HERE!

-You'll need a good stock pot and immersion blender or a stand up blender works as well - you just have to blend it in rounds. (if you don't have an immersion blender - I recommend getting one - they're great for making soups!)

Elway’s Roasted Red Pepper Soup

4 red bell peppers

5 tablespoons vegetable or canola oil, divided

Salt and freshly ground pepper

2 onions

3 large carrots, chopped

3 large cloves garlic, coarsely chopped

1 (28-ounce) can whole peeled tomatoes

6 cups water

3 tablespoons sherry vinegar, or as desired *(I didn't have that so I used Sherry cooking wine [2 Tablespoons] and White Wine Vinegar [1 Tablespoon].

1. Heat the broiler. Core the bell peppers and place them, skin-side up, on a baking sheet. Drizzle over 2 tablespoons oil and season with a generous pinch of salt and pepper. Broil the peppers until they are well-charred but not burnt, 3 to 5 minutes depending on the heat of the broiler.

2. Heat a grill or grill pan over medium-high heat until hot. Meanwhile, peel the onions and halve them lengthwise. Coat the onions with 1 tablespoon canola oil and season with a pinch each of salt and pepper. Grill the onions on all sides until well-charred. Set aside until cool enough to handle, then trim off the root end and coarsely chop the onions.

3. In a large, heavy-bottomed pot, heat the remaining 2 tablespoons of oil over medium-high heat until hot. Add the onions and stir around the pot for a minute to soften, then add the carrots. Cook, stirring occasionally, until the onions are translucent. Stir in 2 teaspoons of salt and one-half teaspoon of pepper, along with the garlic. Continue to cook, stirring frequently, until the carrots are softened slightly and the garlic is aromatic, 1 to 2 minutes.

4. Stir in the tomatoes and peppers. Cook, stirring frequently, for about 10 minutes to develop the flavors. Add the water and bring the soup to a simmer. Reduce the heat to a gentle simmer, loosely cover the pot and cook for 45 minutes.

5. Blend the soup using an immersion blender, or in batches using a stand blender, and strain. Add the sherry vinegar, and season to taste with salt and pepper. This makes a generous 2 quarts soup.

Pasta Nicoise

Pasta Nicoise

Found in Martha Stewarts Everyday FOOD magazine

Serves 4 or more!

517 calories per serving

*You can make this recipe gluten free by using gluten-free pasta noodles.

2 large eggs, *wash shells like you would fruits and veggies before putting in pot to boil

salt and pepper

½ lb short, twisted pasta *like cavatapi, fusilli, rotini,

¾ lb small red potatoes, thinly sliced

½ lb green beans, trimmed and halved crosswise (length)

2 cans (5 oz. each) of tuna packed in olive oil, drained *but reserve the oil!

1/3 cup pitted olives lightly chopped (kalamata are good) – or capers if you prefer!

2 large tomatoes, diced medium

2 tablespoons red-wine vinegar

1. In a large pot, bring eggs and 6 quarts water to a boil.  Reduce heat and simmer 6 minutes.  With a slotted spoon, remove eggs and run under cold water.  Peel eggs when cool enough to handle. 
2. Salt water and return to boil over high.  Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp-tender, 3 minutes.  Reserve ½ cup pasta water (or a little more in case you need it); drain the pot.  Return pasta, potatoes and green beans to the pot and add tuna, 1/3 cup reserved oil, tomatoes, olives, and vinegar.  If necessary, add enough pasta water to create a light sauce that coats pasta.  Season with salt and pepper.  Slice eggs and scatter over pasta.

This is great warm and it is even better cold for lunch the next day.  I added more salt on top of mine and it made all the wonderful flavors come out more.  So summery and fresh and light.  I love this one!  ENJOY!

Mediterranean-Style Herbed Tilapia - 200 calories per serving

This one was a HIT at our house.  It is great to find recipes that I can have that are low calorie and healthy for me while at the same time satisfying my hungry fiance, Jack.

This recipe also came from eatbetteramerica.com

For the Tilapia:
1 1/2 lb tilapia fillets (3/4" thick) - we just get the big frozen bag of tilapia filets - I pulled six of them out for this.
1 Cup Fiber One bran cereal
2 Tablespoons grated Parmesan cheese
2 teaspoons Italian seasoning
1 egg white
1 Tablespoon water
cooking spray
1/4 cup crumbled feta cheese

For the Sauce:
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1/2 cup sliced pitted kalamata olives (about 20 of them)
2 cloves garlic, finely chopped
1 Tablespoon water
1 teaspoon cornstarch

1.  Heat oven to 400 degrees.  Spray cookie sheet (large one that has sides) with cooking spray.  Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
2.  In a shallow bowl, mix cereal, Parmesan cheese and Italian seasoning.  In another shallow bowl, beat egg white and water.  Dip fish pieces into egg white, then coat with cereal mixture; place on cookie sheet.  Spray each fillet with cooking spray.
3.  Bake 10 - 15 minutes ( I did 12 )... or until fish flakes easily with fork.
4.  Meanwhile, in 2-quart saucepan, heat sauce ingredients to boiling; reduce heat and simmer about 10 minutes or until mixture thickens and flavors blend.
5.  To serve, spoon about 3 Tablespoons of the sauce over each filet; sprinkle with feta cheese.

There you have it.  I just know you will enjoy this one!

You can find the original recipe by clicking here.

Indian-spiced Tomato-Almond Shrimp 180 calories per serving!

This recipe is also from eatbetteramerica.com and takes 15 minutes to prepare!

We added quartered fresh mushrooms and chunks of red pepper after removing the shrimp at the end of step 2 below.  This was really great served with some pine nut couscous! Only takes 5 minutes!!!

1/4 cup slivered almonds
2 teaspoons canola or vegetable oil (we actually used EVOO)
1 lb uncooked large shrimp, peeled, deveined
1 teaspoon ground cumin
1/4 teaspoon coarse ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves (we used allspice)
1 can (15 oz) organic tomato sauce
2 tablespoons finely chopped fresh cilantro (we left this out because it was the only ingredient we didn't have in the house and we were too lazy to run and get it)


1. In a food processor or blender, place almonds.  Cover; process until almonds are finely ground.
2.  In a 10-inch skillet, heat oil over medium-high heat.  Add shrimp; cook and stir 30-60 seconds, stirring constantly, just until shrimp turn pink.  Remove shrimp from skillet.
3. (This is where we added some red pepper and mushrooms)In the same skillet, add all remaining ingredients except cilantro.  Cook over medium heat 2-3 minutes, stirring occasionally, until sauce is slightly thickened.  Stir in shrimp; cook about 1 minute until thoroughly heated.  Sprinkle with cilantro.


This makes 4 servings and each serving is said to have 180 calories!
Click here to find the original recipe on eatbetteramerica.com.

Braised Chicken with Fennel and White Beans

This recipe came from eatbetteramerica.com and is said to have 400 calories per serving.  This recipe makes 6 servings.  You can find a link directly to the original recipe below.
Be sure to chop up your onion, garlic, fennel and bell pepper before beginning.  I was curious about fennel since I had never used it in cooking before.
                                    
Here are the ingredients:
3 Tablespoons olive oil
2 1/2 to 3 lb cut-up whole chicken, skin removed.  *we used chicken we had on hand which was all chicken breast and I think I will always make it that way so we don't have to pick around the bones.  The choice is yours!
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves of garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced *see video above
1 medium yellow (or orange) bell pepper cut into bite-size strips
1 28 oz can of organic whole peeled tomatoes, undrained, cut up
1/2 cup of dry white wine
1 tablespoon chopped fresh rosemary
1 can (15 or 19 oz) cannellini beans, drained and rinsed
chopped parsley for garnish - if you would like...


1.  In a deep 12-inch skillet, heat oil over medium-high heat.  Sprinkle chicken with salt and pepper.  Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown.  Remove chicken from the pan.
2. Add onion, garlic, fennel and bell pepper.  Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender.  Add chicken, tomatoes, wine and rosemary.  Heat to boiling.  Reduce heat; cover and simmer 20-25 minutes or until chicken is tender, turning chicken once.
3.  Uncover; stir in beans.  Cook about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone.  Serve in shallow bowls; sprinkle with parsley.


High altitude (3500 - 6500 ft):  In step 2, cover and simmer 25 - 30 minutes.


This is really great with some crusty bread to dip in that flavorful sauce!


Click here for original recipe

Tender Turkey and Wild Rice - Crockpot

I found this one on eatbetteramerica.com and it is said to only have 330 calories per serving.  Bring it!

1/2 cup uncooked wild rice, rinsed
1/2 cup chopped carrot *we put in a lot more because we love crockpot carrots
1/4 cup chopped onion (1/2 medium)
1/4 cup thinly sliced celery
1/2 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon dried marjoram leaves
1 cup chicken broth
2 tablespoons dry sherry or dry white wine
1 turkey tenderloin (1/2 to 3/4 lb), cut into 1/2 inch-thick slices

1.  In a 1 1/2-quart slow cooker, mix rice, carrot, onion, celery, 1/4 teaspoon each of the seasoned salt, garlic-pepper blend and marjoram, the broth and sherry.
2.  Arrange turkey slices over rice mixture.  Sprinkle with remaining 1/4 tesaspoon each of the seasoned salt, garlic-pepper blend and marjoram.
3.  Cover; cook 5 - 6 hours (if slow cooker has heat settings, cook on low)

Click  here to view original recipe.

Roast Salmon Provencal

This was a GREAT recipe that we found on eatbetteramerica.com - which is a great resource for healthy and yummy recipes!

Apparently this one only has 260 Calories per serving.

4 Salmon filets or steaks, 1/2 inch thick (1 to 1.25 lb total)

3 cups of unpeeled potato wedges *we got the little sack of multicolored potatoes and just cut them into chunks

1.5 Cups small whole fresh mushrooms

1 medium red bell pepper cut into 1-inch pieces

1 medium zucchini, cut into 1/2-inch pieces

1/2 cup fat-free Italian dressing

1/2 teaspoon dried basil leaves

1/4 cup pitted kalamata or ripe olives

1. Heat oven to 425 degrees.  Spray your largest cookie sheet with cooking spray.  Place salmon, potatoes, mushrooms, bell pepper and zucchini in the pan.  Brush with half of the dressing (both veggies and salmon); sprinkle with basil.

2. Bake 20 minutes

3. Add olives to the pan and stir vegetables slightly.  Drizzle remaining dressing over salmon and vegetables.

4.  Bake 5 to 10 minutes longer or until fish flakes easily with fork and potatoes are tender.

YUM!